South American

An Ancient Take on Ceviche, Featuring Prawns

January 26, 2018

Bright, light ceviche might seem like a quintessential summer dish, but the marinated seafood salad shines any time of year. There are so many different combinations of acids, fish, and crunchy fruits and vegetables that it seems silly to limit it to just one season. Prime example: a king prawn concoction from Chef Martin Morales’s latest book, Andina: The Heart of Peruvian Food.

Photo by Julia Gartland

Made of fresh, raw prawns (in many parts of the world, "shrimp" and "prawn" are interchangeable, although technically, shrimp have two claws and prawns have three; just use the best quality shrimp you can find) marinated in a garlicky dressing, Morales calls the dish ‘pre-Incan tartare’ because of its ancient roots.

“Forget steak tartare: This dish has far more funk and punk, is deeper and more daring, and—to top it off—harbors thousands of years of history.”

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Some speculate that ceviche originated along the coast of what is now Peru nearly 2,000 years ago. While today’s ceviche typically comprises fresh, raw fish cured in citrus juices, the original likely cured seafood with fermented beverages. Similarly, Morales’s ceviche doesn’t contain citrus.

Making the recipe takes less than 30 minutes—simply combine chopped prawns, red onion, tomato, herbs, chile, and salt in a bowl, then set aside while you make the dressing. Let the mixture and dressing mix and mingle for 10 minutes, and you have your dish.

What's your favorite ceviche combination? Shellfish? Squid? Shark? Share in the comments!

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